Making homemade hamburger buns is fun, easy and way better than pulling weeds… Just ask Pepé Summer weekends often seem to involve a lot of grilling or gardening and this one was going to be both. We planned on grilling some burgers on Sunday, but […]
Is it a sauce or a marinade? Well, it’s both. Or as my hubby would answer… “Yes”. If I ever ask two questions in a row… a “is it this or that”, “do you want to go here or there“ question, you can count on […]
Grillin’ & Chillin’
We just grillin’ & Chillin’, but Pepé is confused as always. He wants to know why I’m putting my sweet potatoes in the microwave when I said we were grilling. Fair question I guess. I like to put my veggies on the grill at the same time, so I toss the sweet potato slices in a bowl, season with salt and pepper, drizzle with some olive oil, cover them and then microwave for 2-3 minutes. I don’t want to cook them all the way through, but I want them mostly done. I’m going cook them and the asparagus on the grill for the same amount of time and asparagus doesn’t take as long. If you don’t want to take a shortcut, or you can’t because you’re camping, you can just put the potatoes on about 5 minutes earlier than the asparagus. You may not have enough grill space, so you can always cook the potatoes first, and then transfer to a bowl and cover to keep warm.
These grilled sweet potatoes and asparagus are a healthy alternative to your next back yard barbecue. They can also be cooked on an indoor grill or panini maker. Drizzle with chimichurri sauce and you’ve got a hit.
I especially like to serve these with this Chili Lime Pork Tenderloin that I cook Sous Vide first, then sear it on the grill.
I use two skewers per group of asparagus so when I flip it, it doesn’t just spin around the skewer. It helps if you have the thicker asparagus. You may have some casualties that fall off, but that’s just because the grill is hungry.
This is how I served it for our Game of Thrones watch party with the Chili Lime Pork Tenderloin.
Grilled Sweet Potatoes & Asparagus
- 2 Large Sweet Potatoes sliced 1/4 inch - 3/8 inch / 6mm - 10mm
- 4 Tablespoons Olive Oil 2 for potatoes, 2 for asparagus
- 1 Pound Asparagus
- 2 Cups Chopped Tomatoes for asparagus garnish optional
- Salt and Pepper to Taste
- Peel sweet potatoes and then slice about 1/4” - 3/8” / 6mm - 10mm thick.
- Skewer asparagus (see note and photo above).
- Place sliced potatoes in a bowl, drizzle with olive oil, season with salt and pepper and toss or stir until all are well coated with oil and seasoning (you can always add more seasoning on the grill). Cover and microwave for 2-3 minutes, stirring after 2 minutes. Check to make sure they are getting slightly tender, but not fork tender. They will finish cooking on the grill. Heat grill on high.
- When the grill is nice and hot, place potato slices in a single layer, on grill for a 3-5 minutes on each side until they are done. I like to cook my asparagus which has been coated in oil, salt and pepper as well (not microwaved), at the same time. If you skewer the asparagus in groups, it makes it easier to flip them and keeps them from falling through the grates. They will cook about the same time. If making this Pork Tenderloin (which is technically already fully cooked and just needs some color), you can add it to the grill at the same time. It might get done slightly earlier, but it will need time to rest. Now whip up some chimichurri sauce to drizzle on everything and put and prepare yourself for a mountain of compliments.
The best tuna salad ever Okay, now I know that sounds like I’m bragging, but I have been told by many people that my tuna salad is the best they have ever eaten. And I have been asked to post this recipe more than once. […]
You say tomato, I say tomato! Tomato, tomato… I recently found this video and I just have to share it with you because I think you will enjoy it. It has so many things I like even if it reminds me that I’m older than […]
Presto! It’s Pesto
I couldn’t help but take a picture of Pepé next to these basil plants. I was showing a friend how big the plants have grown. He laughed and said, “It looks like Pepé’s tree house.” I think Pepé would really dislike living in a tree house. He’s made of wood and doesn’t like bugs – especially termites. LOL
Making fresh pesto is incredibly easy and has many uses. I like to eat it on slices of rustic garlic bread (the same bread I make my croutons with). I take it as an appetizer to parties all the time. You can also put it on pasta, chicken, fish, pizza, potatoes and just about anything your taste buds desire.
I used to use pine nuts instead of walnuts for many years, but they are pretty expensive and I discovered that there are regions in Italy that prefer walnuts over pine nuts. I made the switch and nobody even noticed. I’ve been told by many of my friends that my pesto is the best. I do recommend that you grow your own basil plants in the ground in full sun because buying cut basil is not cheap either. I can buy a whole plant and stick it in the ground, wait a month and have more than quadrupled my amount. I usually have so much basil by the end of summer that I chop it and freeze it in ice trays. Later, I can use those to season other recipes.
Put basil, garlic, salt and pepper into a food processor or blender and mix.
Scrape the sides, add walnuts and cheese and blend some more.
Add some oil while machine is running (about 1/2).
Taste. Add more salt and pepper if needed. Add more oil while machine is running until you get the right consistency. It should be about a medium paste and not too runny.
Fresh Basil Pesto
- 4 Cups basil leaves (Medium Packed)
- 5 Garlic Gloves
- 2/3 Cups Walnuts
- 1 Cup Parmisiano Reggiano Cheese (Can sub any grated parmesan cheese)
- 3/4 Cup olive oil (More if needed)
- salt and pepper to taste
- Put basil, garlic, salt and pepper into a food processor or blender and mix. Scrape the sides, add walnuts and cheese and blend some more. Add some oil while machine is running (about 1/2). Taste. Add more salt and pepper if needed. Add more oil while machine is running until you get the right consistency. It should be about a medium paste and not too runny.
- If freezing, combine all ingredients except for nuts and cheese. Add nuts and cheese after thawing.
You’ll Never Want Store Bought Croutons Again! People get all worked up about carbs and how they are somehow evil, but I believe in eating from all the food groups in good balance. And Pepé, well he’s French, so of course he likes his bread. […]